Isolation, purification and structure of a new water-soluble polysaccharide from Zizyphus jujuba cv. Jinsixiaozao

© 2019 Elsevier Ltd A water-soluble polysaccharide (type II arabinogalactan-protein) extracted from the gum exudate of the native New Zealand puka tree (Meryta sinclairii), was characterised for its molecular, rheological and physicochemical properties. In 0.1 M NaCl, the weight average molecular weight (Mw) of puka gum is 5.9 × 106 Da with an RMS radius of 56 nm and z-average hydrodynamic radius of 79 nm. The intrinsic viscosity of the polysaccharide is 57 ml/g with a coil overlap concentration 15% w/w. Together, the shape factor, p, of 0.70 (exponent of RMS radius vs. hydrodynamic radius), Smidsrød-Haug's stiffness parameter B of 0.031 and Mark-Houwink exponent α of 0.375 indicate that the polysaccharide adopts a spherical conformation in solution, similar to gum arabic. The pKa is 1.8. The polysaccharide exhibits a Newtonian to shear-thinning behaviour from 0.2 to 25% w/w. Viscosity of the polysaccharide (1 s−1) decreases with decreasing concentration, increasing temperature, ionic strength, and at acidic pH.

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Extraction of a water-soluble polysaccharide fraction from lentils and is potential application in acidified protein dispersions

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.106740 ◽

2021 ◽

pp. 106740

Author(s):

Kei Nomura ◽

Madoka Sakai ◽

Hitomi Ohboshi ◽

Akihiro Nakamura

Keyword(s):

Potential Application ◽

Water Soluble ◽

Polysaccharide Fraction ◽

Soluble Polysaccharide

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A WATER-SOLUBLE GALACTOMANNAN FROM COCONUT (COCOS NUCIFERA): PART I. METHYLATION STUDIES

Canadian Journal of Chemistry ◽

10.1139/v61-044 ◽

1961 ◽

Vol 39 (2) ◽

pp. 375-381 ◽

Cited By ~ 13

Author(s):

C. V. N. Rao ◽

D. Choudhury ◽

P. Bagchi

Keyword(s):

Cocos Nucifera ◽

Periodate Oxidation ◽

Water Soluble ◽

Soluble Polysaccharide ◽

Structural Significance

A water-soluble polysaccharide isolated from the kernel of coconut (Cocos nucifera) had [α]D −85° and contained D-galactose (1 mole) and D-mannose (2 moles). Methylation and hydrolysis yielded 2,3,4,6-tetra-O-methyl-D-mannose (0.51 mole); 2,3,4,6-tetra-O-methyl-D-galactose (0.5 mole); 2,3,6-tri-O-methyl-D-mannose (5.52 moles); 2,3,6-tri-O-methyl-D-galactose (1.51 moles); and a di-O-methyl-D-galactose (1 mole). These data agree with those of periodate oxidation. The structural significance of these results is discussed.

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Polysaccharide production by kefir grains during whey fermentation

Journal of Dairy Research ◽

10.1017/s0022029901005131 ◽

2001 ◽

Vol 68 (4) ◽

pp. 653-661 ◽

Cited By ~ 46

Author(s):

PABLO SEBASTIÁN RIMADA ◽

ANALÍA GRACIELA ABRAHAM

Keyword(s):

Soluble Fraction ◽

Water Soluble ◽

Grain Weight ◽

Fermentation Time ◽

Polysaccharide Fraction ◽

Polysaccharide Production ◽

Lactose Concentration ◽

The Media ◽

Soluble Polysaccharide ◽

Kefir Grains

Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. During fermentation, kefir grains increased their weight and a water-soluble polysaccharide was released to the media. Exopolysaccharide concentration increased with fermentation time, reaching values of 57·2 and 103·4 mg/l after 5 days of fermentation in cultures with 10 and 100 g kefir grains/l, respectively. The polysaccharide fraction quantified after fermentation corresponded to the soluble fraction, because part of the polysaccharide became a component of the grain. Weight of kefir grains varied depending on the time of fermentation. Polysaccharide production was affected by temperature. Although the highest concentration of polysaccharide in the media was observed at 43 °C at both grain/whey ratios, the weight of the grains decreased in these conditions. In conclusion, kefir grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.

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Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides

Molecules ◽

10.3390/molecules23102596 ◽

2018 ◽

Vol 23 (10) ◽

pp. 2596 ◽

Cited By ~ 2

Author(s):

Yongxia Cheng ◽

Haibo Lan ◽

Lei Zhao ◽

Kai Wang ◽

Zhuoyan Hu

Keyword(s):

Soluble Sugar ◽

Monosaccharide Composition ◽

Water Soluble ◽

Lactobacillus Delbrueckii ◽

Soluble Solids ◽

Enzyme Treatment ◽

Bacteria Growth ◽

Before And After ◽

Soluble Polysaccharide

The prebiotic potential of longan juice obtained by a commercial Viscozyme L for conversion of constituent sucrose to fructo-oligosaccharide was investigated. The physicochemical properties and carbohydrate composition of the longan juice was evaluated before and after enzymatic treatment. The stimulation effects of the treated longan juice on probiotic bacteria growth were also studied in vitro. The results showed that total soluble solids, yield and clarity of longan juice were all significantly improved after enzyme treatment. The water-soluble polysaccharide content, including pectin, was significantly increased. Compared with the natural longan pulp, the enzyme treated juice showed a significant decrease in sucrose content. Substantial fructo-oligosaccharides including 1-kestose and nystose were synthesized after enzyme treatment. The molecular weight distribution and the monosaccharide composition of the water-soluble polysaccharide were significantly changed by enzyme treatment. The treated longan juice and its ethanol-soluble sugar fraction promoted the growth of Streptococus thermophiles, Lactobacillus acidophilus and Lactobacillus delbrueckii, showing a good potential of the treated longan juice for producing functional foods and nutraceuticals.

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